What makes a good chowder is a matter of debate for many home cooks. Is it even a chowder if it doesn’t contain meat, fish or dairy? In my opinion, the recipe should be kept simple – like the recipe for my Southern Style Sweetcorn Chowder. A thick and luxurious base loaded with sweet and smoky flavours, no food processor required.
As a rough guide, this recipe serves 4.
- 400g creamed corn
- 200ml water
- 200ml soya cream
- 2 sticks of celery
- 2 carrots
- 1 red pepper
- 1 brown onion
- 1 glove of garlic
- 2 tbsp. lime juice
- 1 tbsp. smoked paprika
- 1 tbsp. fresh or dried oregano
- 1 tbsp. fresh or dried thyme
- 1 tbsp. vegan bouillon powder
- 1 tbsp. smoked rapeseed oil
- Sea salt and black pepper to taste
Peel and finely chop the celery, carrots, red pepper, onion and garlic. Heat the smoked rapeseed oil in a large saucepan using a medium heat then add the prepared vegetables.
Cook for 5 minutes to allow the vegetables to soften a little then add all of the herbs, the smoked paprika and the vegan bouillon powder. Coat the vegetables in the herbs, smoked paprika and vegan bouillon powder then cook for 5 minutes.
Add the creamed corn, water, soya cream and lime juice then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the vegetables are ready. Season to taste.